1 1/3cupsDried orzo (about 8 ounces),
12oz.Pork tenderloin or lean boneless pork,
2Tbsp.H-E-B canola oil,
8oz.Green beans bias-sliced into 1 1/2\\" pieces (2 cups),
1Red sweet pepper cut into thin strips,
2Green onions bias sliced into 1/4\\" pieces,
1can (14 oz.)Unsweetened lite coconut milk,
4tsp.Bottled curry paste,
1Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
2Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes. Remove from skillet.
3Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes. Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender. Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over hot orzo
No Nutritional Information Available